Ingredients
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1 cup poblano chiles (fresh or roasted) or 1 cup bell pepper, minced (fresh or roasted)
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2 tablespoons olive oil
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1 large sweet onion, finely minced
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4 cups vegetable broth (or chicken broth)
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1 teaspoon cumin
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salt
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1/4 cup fresh cilantro, chopped
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1 garlic clove, crushed
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fresh ground pepper
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1/4 cup chopped green onion
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2 cups rice
Instructions
- Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
- To pot add broth, peppers, onions, cumin, salt, pepper.
- Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
- Stir in cilantro and garnish with chopped green onions.
- NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.